Smokin’ Spanish beans

Author: Alice Brodie

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Serves: 1

Time to make: 30 mins

Ingredients

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1 tablespoon olive oil
½ onion, diced
1 tablespoon tomato paste
1 teaspoon smoked paprika
6 button mushrooms, sliced
1 clove garlic, finely chopped or crushed
½ can no-added-salt tomatoes in juice
1 teaspoon balsamic vinegar
½ can cannellini beans, drained and rinsed
1 ½ cups spinach, washed and chopped
1 ½ cups kale, stalks removed, leaves torn
freshly ground black pepper
juice of ½ lemon
handful flat-leaf parsley

Instructions

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1 In a large non-stick pan heat olive oil over a low—medium heat. Add onion, tomato paste and paprika, cooking until onions are translucent.

2 Add the mushrooms and garlic, increasing the heat to medium and cooking for 5 minutes until nicely coloured.

3 Pour over the tomatoes and balsamic vinegar, turning down to a simmer once they start to bubble. Add cannellini beans and finally the spinach and kale on top. Season with pepper and lemon juice. Put a lid on the pan to steam greens.

4 After 3 minutes remove lid and stir. Check seasoning and serve beans in a big bowl. Scatter with torn parsley.

Variations

Make it gluten free: Check tomato paste and paprika are gluten free.

Nutrition Info (per serve)

Calories 388cal

Kilojoules 1620kJ

Protein 19g

Total fat 17g

–Saturated fat 3g

Carbohydrates 35g

–Sugars 18g

Dietary fibre 22g

Sodium 480mg

Calcium 590mg

Iron 10mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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